Crisp evenings turn to snowy days, inspiring warm, homemade meals. That's what I think of when I hear the word Chili.
I remember the day I was introduced to Chili like it was yesterday. I was a senior in high school - at a friends house. The father was making a batch on the stove, filled with hamburger I had to wait another decade before trying this dish for the first time.
Much like the avocado, which I didn't try until 2006, I have been enjoying Chili on occasion ever since.
I am a consumer of other creatives originals. From knitting patterns to recipes. Sometime over the last few months I stumbled on Under a Tin Roof when they were moving from one place to another, and happened to be giving a live property tour on Instagram. I adore everything about this mother/daughter duo. The honesty and openness of sharing their daily life: learning new land, creating a CSA, decorating a home, crafting and creating meals from produce they grew, harvested and stored.
The recipe below caught my interest, with a few non-traditional ingredients providing a lovely seasoning.
I didn't alter the recipe, which I tend to do. It turned out SO good that we made a second batch a week later for a chili contest at my husband's workplace. I'm thrilled to tell you that he won the contest and several colleagues have asked us to share this recipe.
If you try it, please leave a comment with Under a Tin Roof. I'm sure they would love hearing from you.
Sweet Potato, Black Bean Chili
- 2 large sweet potatoes, peeled and cubed
- 1/2 tsp chipotle chili powder
- 1/2 tsp salt
- 3 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 large yellow bell pepper
- 1 large red bell pepper
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/4 tsp oregano
- 28 oz can diced tomatoes (I used my own canned tomatoes! Yum!)
- 1 cup water
- 1 tbsp cornmeal
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp sugar
- 1 tsp unsweetened cocoa powder
- 2 (15 oz) cans black beans
- pinch of cayenne pepper
- sour cream and fresh chopped chives for garnish
- Preheat your oven to 400. Line a baking sheet with silicone baking mats or parchment paper.
- In a large bowl, combine your sweet potatoes, chipotle chili powder, 1/2 tsp salt, and 2 tbsp olive oil. Toss to coat and spread evenly on the baking sheet. Bake for about 20-25 minutes or until the outside is crispy. For best results, flip the sweet potatoes over halfway through.
- Turn a crockpot onto high heat and begin adding the rest of the ingredients in order, including an extra 1-2 tbsp of olive oil. It is going to seem like a lot is going on, so chop and prep your vegetables beforehand!
- By the time you have finished adding all of the ingredients, the sweet potatoes should be finished. Carefully scrape them into the crockpot. Stir everything well and cover the crockpot with the lid.
- Let cook for at least 3-4 hours before serving. This is a great recipe to make in the morning and let sit until dinner time, or make in the evening and let sit overnight! For me, this chili always tastes better the day after. Serve hot with a dollop of sour cream and sprinkled with chopped fresh chives.